Cookie of the Week- Chocolate Chip Cookie Dough Cupcakes

Today I am a little bummed. Tomorrow is Aaron's birthday and so I was planning on making him fabulous cupcakes to take to work today. So I get up this morning early and get the batter
almost ready before discovering that I only have 12 cupcake liners. Not enough time to run to the store to get more and have enough time for a few batches, cooling and frosting. Disappointed, I get back into bed as Aaron's alarm clock goes off. Turns out there are a lot of people on vacation at work so it would have been enough. Shoot. It is such a small thing but I did want him to have something festive for his birthday to share with his friends. Maybe on Monday. Or next year.


I left Madelyn on the couch while I went to the bathroom yesterday..facing AWAY from the computer..



Turns out she is a 'Psych' fan and was tuning in on the latest episode!

She's about ready to start crawling around the apartment too!




Well, almost.


Cookie of the Week is a little different this week but since I'm in the cupcake mood..! Cookie dough INSIDE of the cupcake! Delicious and very rich!

yields 2 dozen

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup butter, softened
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup miniature semisweet chocolate chips
• 1 (18.25 ounce) box yellow cake mix
• 1 1/3 cups water
• 1/3 cup canola oil
• 3 eggs

Directions

1. Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
2. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
3. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

**On Allrecipes.com there was a warning about consuming raw eggs:

This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs.

Have these warnings always included "the elderly and the infirm"?!


Later on I'll post about the wonderful experience I had at the grocery store when a kind lady went out of her way to help me. I was so GRATEFUL! But M is asleep and I should be too!

-J